Salmon in Parchment

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  • Duration:
  • Intended for: 4
  • Difficulty level: Moderate
  • Prepares in: 20 steps
  • Comments: 0
  • Ingredients: 17
Published 1 recipe

The Marine Stewardship Council (MSC) is an international non-profit organization founded to address the global problem of unsustainable fishing. They operate the world’s most recognized…

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Ingredients
  • For Marinade: Ponzu sauce (sub low sodium soy if desired 2 tablespoons
  • For Marinade: Honey2 tablespoons
  • For Marinade: Orange juice1 teaspoon
  • For Marinade: Rice vinegarA splash
  • For Marinade: Red pepper flakes1/4 teaspoon
  • For Marinade: Ginger powder
  • For Marinade: Salt
  • For Marinade: Black pepper
  • For Marinade: Olive oil3-4 tablespoons
  • For Salmon: Olive oil or baking spray for parchment1 tablespoon
  • For Salmon: Butter beans, shelled (sub canned or frozen if desired1 lb
  • For Salmon: Zucchini1 small
  • For Salmon: Yellow squash1 small
  • For Salmon: Shallot1 small
  • For Salmon: Oranges, mandarin or clementine 2 small
  • For Salmon: Fresh, skinless, boneless salmon4 six-ounce portions
  • For Salmon: Fresh thyme sprigs, chiffonade4
20 Steps to complete

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20. Cook's notes

Recipe Description

The Marine Stewardship Council (MSC) is an international non-profit organization founded to address the global problem of unsustainable fishing.

This tasty salmon recipe comes from our friends at the Marine Stewardship Council. Seafood found at your local grocery store or restaurant with the blue MSC logo is certified as sustainable and can be traced back to the fishery it came from with credible sustainable sources! How cool!

The recipe was created by author, photographer, and cook Maureen C. Berry who is currently working on her series of books “The Sustainable Seafood Kitchen” promoting seafood options that are good for you and the ocean.

You can find out more about the MSC at https://www.msc.org/ and Maureen C. Berry at  http://maureencberry.com/

Recipe created by: Maureen C. Berry

Photo credit: Maureen C. Berry

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